Sometimes you need a meal that’s easy on the carbs. That’s what I’ve made tonight with this simply prepared dish of Sea Scallops served over Cauliflower Mash. Truth be told, I had something like this at a restaurant years ago, and it has been on my recipe bucket list to make at home. Gluten free and grain free, it’s a guiltless indulgence.
These days, cauliflower mash is easy to make, thanks to riced cauliflower being widely available in both the produce and freezer section of most grocery stores. You can grate your own or take a shortcut like I did! I make cauliflower mash just as I would make mashed potatoes- steam them, then puree with lots of butter, milk or cream, salt, pepper, and chives. You can add cheese if you like, or sour cream.
So, what did I do to make this dish gluten free? Nothing. That’s right, 100% of the ingredients were already gluten free, including that balsamic glaze you see in the photo, which has a gluten free label.
2 Servings
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Ingredients:
- 1/2 lb. sea scallops
- 12 oz. riced cauliflower
- 3 tbsp. butter, divided
- 1/4 cup cream or milk
- salt and pepper to taste
- 1/2 tsp. garlic granules
- 1/2 tsp. shallot/chive seasoning
- Balsamic glaze
- fresh chives for garnish
Preparation:
Rinse the cauliflower and steam for 15-20 minutes, until softened.
Add 2 tbsp. butter, milk or cream, generous amount of salt and pepper, garlic granules and shallot/chive seasoning.
Puree with a stick blender and cover to keep warm.
Heat a small skillet with the remaining 1 tbsp. butter. Pat the scallops dry and add them to the pan. Cook 3 minutes per side, just enough to get a little color.
To serve, spread the cauliflower mash on the bottom of the plate and top with scallops. Drizzle with balsamic glaze and garnish with fresh chives. I added a side of green beans.
Notes ♪♫ If your scallops are frozen, be sure to defrost them completely before cooking to remove excess liquid. For both fresh and frozen, be sure to pat dry with paper towel before cooking. Start with a hot pan, add the butter and then place your scallops in the pan leaving space in between so that when they do release liquid it has room to evaporate.
Cook the spaghetti to 1 minute less than package directions. While the pasta cooks, add 1 tbsp. each of butter and olive oil to a 
Stir and cook 1 minute, then add back the roasted tomatoes.
Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine. Don’t worry, it will cook down! Cover the pan and cook for several minutes, until the spinach wilts.
What did I tell you?
Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops. Season to taste, and finish with another 1 tbsp. each of butter and olive oil.
Toss gently to combine and heat the scallops through, then transfer to a serving platter.
